Herb bouquet is 6 parsley springs, one bay leave and ½ teaspoon dried thyme tied in a cheesecloth. Preheat oven to 32Add oil to heavy skillet and heat until almost smoking. Brown meat quickly in batches, do not crown the pan. Set meat aside. Reduce heat to medium, add onions (add more oil if necessary)and brown onions lightly for 10 minutes, stirring frequently. Remove from pan and set aside. Season with salt and pepper and then stir in garlic. Arrange half of the browned meat in Dutch oven and season lightly with salt and pepper. Spread half of the onions over the Beef. Repeat with the rest of the Beef and onions. Heat the stock in the skillet scrapping up any browned bits stuck to the bottom. Stir in the brown sugar and pour over the Beef/Onion mixture. Add enough beer so the meat is bar